METHOD: -Preheat the oven to 450°F. -Place a cast-iron or stainless steel skillet over medium heat and fry the bacon until just crispy. Remove the bacon with a slotted spoon and allow it to drain on a paper towel. Pour off all but one tablespoon of the bacon fat into a heat-proof bowl and reserve. -In the bowl of a food processor, combine the flours, baking powder, baking soda, sugar, and salt. Pulse several times to thoroughly combine. Quickly cut the frozen butter into large chunks with a sharp knife and add these to the food processor. Pulse food processor 8-10 times until meal is finely ground (be careful - the flour bounces up at first). -Pour flour and butter mixture into a medium-sized bowl and stir in the bacon, cheese, and chives. Add the buttermilk all at once. Using a spatula or fork, gently mix until you see no more dry flour. Sprinkle a little flour on the counter and dump the dough on top. Sprinkle a little more flour on top and use your hands to quickly pat the dough into a circle about 1/2 - 1 inch thick, depending on how thick you like your biscuits. Use a biscuit cutter, circular cookie cutter, or the rim of a glass to cut out biscuit shapes. Transfer to the skillet used to cook the bacon. Reform the dough and cut more biscuits until the dough has all been used. -Brush the tops of the biscuits with reserved bacon fat (or melted butter) and bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean. -Let the biscuits cool for 5 minutes, then transfer to a wire rack until dinner time. Store leftovers in a sealed container for several days. These make an excellent snack on the go.